Steamed Chicken with Scallions and Ginger Recipe

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Ingredients

CHICKEN

• Two 4-pound chickens 
• 6 cups sake 
• 1 cup soy sauce 
• 1 cup mirin 
• 1/4 cup rice vinegar 
• 1/2 cup chopped peeled fresh ginger plus 
• 12 thin slices of fresh ginger 
• 3 garlic cloves, halved 
• 1 onion, chopped

DIPPING SAUCE

• 1/3 cup sake 
• 1/4 cup soy sauce 
• 3 tablespoons Chinese black vinegar 
• 2 tablespoons sugar 
• 3 thin slices of

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garlic 

2 scallions, minced (3 tablespoons) 

1 tablespoon minced fresh ginger Hot sesame oil

How to Make It

1. Put each chicken in a large resealable plastic bag. In a large measuring cup or bowl, whisk 4 cups of the sake with the soy sauce, mirin, vinegar, chopped ginger and garlic. Divide the marinade between the two bags; press out the air and seal the bags. Turn to coat the chickens thoroughly. Refrigerate the chickens for 24 hours.
2. In a medium bowl, combine the sake, soy sauce, vinegar, sugar, garlic, scallions and ginger. Season with the hot sesame oil.
3. Set a steamer rack inside a pot large enough to hold the chickens. Add 6 cups of water to the pot along with the sliced ginger, chopped onion and remaining 2 cups of sake. Bring to a boil. Carefully set the chickens on the rack, cover and steam until cooked through, 60 to 70 minutes. Transfer the chickens to a cutting board or a platter and let rest for 20 minutes.
4. Carve each chicken into 8 pieces and serve with the dipping sauce.

Recipe source: foodandwine

source https://www.abellkitchen.com/2019/01/steamed-chicken-with-scallions-and.html

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